Sunday, March 22, 2009

Bresaola Chiavennasca

Due to all the dancing on the vibes of spring, brunch had to be postponed to early afternoon.

The table on the balcony was loaded with a hearty Bircher müesli, aged sbrinz, cheese treated with chardonnay, cheese treated with elderberry wine and Manser's Bürli.

However, the pièce de résistance was the delicious Bresaola Chiavennasca from the Valtellina*.

* Valtellina would be part of Switzerland, but it was lost due to the pathetic all-or-nothing strategy of the Swiss delegation at the Congress of Vienna.


Mickle in NZ said...

Beautiful Food, and you get to share it with your Beautiful Husband.

I read the bresaola definition - super scrummy.

Ryan said...

looks awesome! all of it!